Haystack Delight

Ingredients

• 8 corn tortillas, cut into thin strips 8 corn tortillas, cut into thin strips
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) bell peppers, thinly sliced 1 cup (150g) bell peppers, thinly sliced
• 1 cup (150g) red onions, thinly sliced 1 cup (150g) red onions, thinly sliced
• 1 cup (150g) black beans, cooked and drained 1 cup (150g) black beans, cooked and drained
• 1 cup (150g) corn kernels, cooked 1 cup (150g) corn kernels, cooked
• 1 cup (30g) fresh cilantro, chopped 1 cup (30g) fresh cilantro, chopped
• 1 lime, juiced 1 lime, juiced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Tangy sauce: Tangy sauce:
• 1/2 cup (120g) Greek yogurt 1/2 cup (120g) Greek yogurt
• 2 tablespoons mayonnaise 2 tablespoons mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon hot sauce 1 teaspoon hot sauce

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 47g, 9g
• Protein: 9g
• Fiber: 7g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium-high heat.
2. 2.
   Fry the tortilla strips in batches until golden and crispy. Remove with a slotted spoon and drain on paper towels.
3. 3.
   In a mixing bowl, combine the cherry tomatoes, bell peppers, red onions, black beans, corn kernels, cilantro, lime juice, cumin powder, paprika, salt, and pepper. Toss well to combine.
4. 4.
   In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, and hot sauce until smooth.
5. 5.
   To serve, arrange a bed of crispy tortilla strips on a plate. Top with the vegetable mixture and drizzle with the tangy sauce. Garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Tortilla strips — Make sure to cut the tortillas into thin strips for a crispy texture. You can also use store-bought tortilla chips as a time-saving alternative.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.
• Lime juice — Freshly squeezed lime juice adds a vibrant citrus flavor. Adjust the amount according to your taste preferences.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.
• Hot sauce — Feel free to adjust the amount of hot sauce based on your desired level of spiciness.

Tips & Tricks

• For added crunch, you can sprinkle some toasted pumpkin seeds or crushed tortilla chips on top of the dish.
• Customize the vegetable mix according to your preference. You can add or substitute ingredients like avocado, shredded lettuce, or diced jalapenos.
• To make it a heartier meal, you can add grilled chicken or shrimp to the dish.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or chipotle powder to the tangy sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Haystack Delight as a main course for a satisfying lunch or dinner. Alternatively, it can be served as a delicious appetizer or party snack. Garnish with extra cilantro and a squeeze of lime juice for an added burst of freshness.

Presentation advice

Arrange the crispy tortilla strips in a haystack-like mound on a plate. Top with the colorful vegetable mixture, allowing the vibrant colors to shine through. Drizzle the tangy sauce over the dish, creating an enticing visual contrast. Serve with a lime wedge on the side for an extra touch of presentation.